Zoom Two Wine Friday March 26th 7pm – Sorry, now all sold out

£25.00

David Simpson from Jeff Carrel down in Narbonne. Jeff speaks no English but David’s a fine sub! Tasting Organic Sauvignon Blanc and Domaine des Anges Reserve Red. We’re going to pair these with a Paul Bocuse Classic – Coq au Vin.

https://www.finedininglovers.com/recipes/main-course/coq-au-vin

Classic Coq au Vin

  • 1 Chicken
  • Flour as needed
  • Cognac 125 ml
  • Red Wine 500 ml
  • 1 Carrot
  • 1 large Onion
  • Parsley To taste
  • Bay leaf to taste
  • Sprig of Thyme to taste
  • Peeled garlic cloves to taste
  • Freshly ground black pepper
  • Butter

 

  • Cut the chicken into quarters and let it marinate with wine and the herbs for 24 hours.
  • Drain and dry the chicken, then brown off with some oil in a large casserole pot.
  • Once golden, add the cognac and let it flame.
  • Then mix in a bit of all plain flour, and turn off the heat.
  • Sauté the vegetables in a bit of butter or lard, put everything into the casserole pot and add the wine back in.
  • When warmed through, lower the flame and cook for 30-40 minutes, half-covered, turning the pieces over every so often.

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Description

David Simpson from Jeff Carrel down in Narbonne. Jeff speaks no English but David’s a fine sub! Tasting Organic Sauvignon Blanc and Domaine des Anges Reserve Red. We’re going to pair these with a Paul Bocuse Classic – Coq au Vin.

https://www.finedininglovers.com/recipes/main-course/coq-au-vin

Classic Coq au Vin

  • 1 Chicken
  • Flour as needed
  • Cognac 125 ml
  • Red Wine 500 ml
  • 1 Carrot
  • 1 large Onion
  • Parsley To taste
  • Bay leaf to taste
  • Sprig of Thyme to taste
  • Peeled garlic cloves to taste
  • Freshly ground black pepper
  • Butter

 

  • Cut the chicken into quarters and let it marinate with wine and the herbs for 24 hours.
  • Drain and dry the chicken, then brown off with some oil in a large casserole pot.
  • Once golden, add the cognac and let it flame.
  • Then mix in a bit of all plain flour, and turn off the heat.
  • Sauté the vegetables in a bit of butter or lard, put everything into the casserole pot and add the wine back in.
  • When warmed through, lower the flame and cook for 30-40 minutes, half-covered, turning the pieces over every so often.